1/2 cup of butter. 3 teaspoonfuls of baking-powder. 1 cup of sugar. 1 teaspoonful of vanilla extract. 1/2 cup of milk. 1/2 cup of blanched almonds. 2 cups of flour. Granulated sugar. The whites of 3 eggs.

Mix in the usual manner and spread in two layer-cake pans. Halve the nuts and press sidewise into the top of one of the layers, and sprinkle with granulated sugar. Bake about fifteen minutes.

Put the layers together with White Mountain frosting, to which one third cup of chopped almonds has been added. This cake is particularly good with a boiled chocolate dressing between and above the layers. Omit the almonds. Chopped English walnuts in the chocolate filling and halves of nuts on the top are good, though, perhaps, superfluous.